get your yummy back

musings from a health supportive culinary artist

Comfort Food: Sweet Potato Potpie December 30, 2009

Filed under: how to make it — chezdesblog @ 10:00 pm
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This is one of those days when the mercury never even reaches freezing. Yep. It’s cold outside. Hankering for some comfort food, I thumbed through my recipe notebook for an old favorite - Sweet Potato Potpie. Potpies make for a great meal on a chilly night, especially when paired with a mixed green salad. You can’t beat ‘em!

Several years ago, I clipped this recipe from The Washington Post. Today, going back online to review the recipe, I saw that it was part of an article espousing the merits of potpies - and I’d have to agree. In fact, the article was written by Heidi Swanson, which did not register with me at the time. I was not yet following blogs, so I was not familiar with Heidi Swanson’s blog, “101 Cookbooks.” Now that I am a follower (see my blogroll to the right), I am not surprised that this is one of my standards given the source.

So, when the temperature dips, go ahead. Comfort yourself with a potpie!

 

Sicilian-Style Pasta and Lentils December 21, 2009

Filed under: how to make it — chezdesblog @ 7:21 pm
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Phew. It’s been a busy week! On the work-front, there have been lots of holiday parties, which is good for business. On the blog-front, I have made a few changes to my email subscription service. For those of you who receive getyouryummyback by email, hopefully you like the new format. It’s more user-friendly, at least on my end. Of course, I hope you like it too - please let me know!

On the weather-front, we got 16 inches of snow over the weekend. It’s officially winter! 

I used the snowy afternoon as an opportunity to stir up a pot of Sicilian-Style Pasta and Lentils. In this hearty dish, a sofrito is added to the boiling lentils to create a rich broth for cooking the pasta. A so-fri-what? A sofrito. In Spain, and around the Mediterranean, tomatoes, onions, peppers, garlic, and olive oil are sautéed (usually for hours) resulting in a rich tomato base (sofrito) for sauces, stews, and other classic dishes such as paella.

In this recipe, pancetta, parsley, and crushed red pepper round out the list of ingredients to keep it simple and satisfying. It makes enough for a small army, so either freeze some for later or share with friends. I did both. You can’t go wrong either way.

 

Chunky Chicken-Barley Soup December 15, 2009

Filed under: how to make it,where to get it — chezdesblog @ 10:25 am
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When the weather turns cold, there is nothing like a hot, healthy bowl of chicken soup to warm you up from the inside.

Trust me, it doesn’t have to be a  major production to make chicken soup. This recipe for Chunky Chicken-Barley Soup is on my go-to list of soups for the season. It is a nice way to use left-over cooked chicken, or you can substitute turkey. This recipe calls for quick-cooking barley, which is a natural whole grain that has been pre-steamed, so it cooks in about 10-12 minutes. I usually find it in the grocery store near the rice, or you can order it on the internet.

Barley is low in fat and is a good source of fiber and niacin. I use it in soups, salads, and side dishes. Hulled barley, also called barley groats, is the most nutritious form of barley because only the tough, outer hull has been removed. It also takes the longest to cook. Pearled barley, which has also had the germ removed, is therefore a little less nutritious (although still quite nutritious) and a little less chewy – but quicker to cook. Quick-cooking barley is similar in nutrients to pearled barley, but since it’s been pre-steamed, it’s ready in a fraction of the time. Quick and healthy. I like it!

 

Chicken Paillards with Clementine Salsa December 10, 2009

Filed under: how to make it — chezdesblog @ 10:01 pm
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This time of year, clementines brighten up the market with their shiny orange faces. A variety of mandarin orange, clementines are a good source of potassium and vitamin C; they peel very easily; and unlike tangerines, are seedless. However, they always pose a problem for me because they are sold by the crate. I don’t typically buy things “by the crate” for two people. However, I can’t resist them, and I am inspired to find new ways to use them.  

I stumbled upon this recipe for Chicken Paillards with Clementine Salsa – and I’m glad I did. In this refreshing salsa, clementines team up with tomatoes, onions, celery, and herbs to breathe some light into otherwise wintry doldrums. This salsa is also delicious with fish. We had some left over and used it on top of some halibut steaks that I prepared en papillote.

“Paillard” describes a cut of meat (in this case, chicken) that has been pounded thin and is then grilled or sauteed. The beauty of paillards is that they cook quickly – in just about 3 minutes per side. Sometimes you can buy them already pounded thin, or it’s easy enough to do on your own with a mallet. If you don’t have a mallet, a rolling pin can do the trick.

Now, if only I could get that song out of my head…you know the one…

“Oh my darling, oh my darling…”

 

Spiced Pumpkin Dinner Rolls December 7, 2009

Filed under: how to make it — chezdesblog @ 3:58 pm
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I still have pumpkin puree in my cupboard, inspiring me to put it to good use. Over the holiday, I clipped a recipe for Sweet Potato Rolls from the newspaper, making note that there was a pumpkin variation. I took the variation and ran with it, replacing white sugar with agave nectar, adding some spices to the dough, and topping the tasty little rolls off with some anise seed. Next time, I might grind up some toasted pepitas (pumpkin seeds) and sprinkle the rolls with them. Either way, the resulting recipe, Spiced Pumpkin Dinner Rolls, is a keeper. 

Yes, making yeast rolls from scratch may seem a bit time consuming, but only if your frame of reference is that anything worth cooking should take 30 minutes or less. Fresh, homemade bread and rolls are a taste treat that can’t be beat. The process of proofing the yeast and allowing the dough to rise can be managed while you do other work in the kitchen, home office, or yard. Just set a timer or watch alarm to keep yourself on track between steps. The recipe includes instructions for pre-baking and freezing the rolls in the event you’d like to work ahead of time and serve them for a special occasion meal.

Nourishing yourself and yours is worth the energy, not to mention the aroma in your kitchen, and the satisfaction that comes from producing something so elemental as a loaf of bread or basket of rolls. No special occasion required.

 

Edamame: Stir-Fry + Snack December 3, 2009

Filed under: how to make it — chezdesblog @ 11:34 am
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As you know, I like a stir-fry. They make for healthy, quick, one-dish-wonder meals. This recipe for Brown Rice and Chicken Stir-Fry with Edamame and Walnuts has been on my go-to list for years. It’s easy, healthy, and delicious.

This dish calls for tamari, which is the Japanese version of soy sauce. It contains no wheat, so this dish is gluten-free. You may use low-sodium soy sauce as a substitute, depending on your preference and/or tolerance for gluten.

This dish also calls for shelled edamame, which are soybeans. Rich in vitamins, minerals, and fiber (and low in saturated fat and cholesterol), edamame are great for salads, stir-frys, purees, and snacks. I usually find them in the freezer section along with other frozen vegetables. Typically they are available in two varieties: shelled or in pods. For this recipe, buy them shelled. But, while you’re at it, buy some of the pods as well, and make yourself a delicious snack. Simply boil them in salted water, drain, and then sprinkle them with a little seasoning salt. Using your fingers, squeeze the beans directly from the pod into your mouth. Happy snacking!

This post is linked to the Real Food Wednesday blog carnival – check it out…

 

 
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